Masala dosa is a favorite dish across the country. However, the tasty beetroot masala filling of masala dosa at Indian Coffee House makes it unique and special. It is believed that when Indian Coffee House started in 1940s beetroot was one of the most easily available vegetable and subsequently beetroot masala dosa became a signature dish at ICH.
Ingredients
1. Cooked beetroot – 2 small
2. Cooked potatoes – 3
3. Cooked carrot – 1
4. Onion sliced – 2
5. Green chillies – 2
6. Ginger crushed – ½ Tbsp
7. Curry leaves – few
8. Chilli powder – ½ tsp
9. Turmeric powder – ¼ tsp
10. Pepper powder – ½ tsp (optional)
11. Mustard seeds – ½ tsp
12. Urad dal – ½ tsp (optional)
13. Red chillies – 2
14. Oil – 2 Tbsp
15. Dosa batter (recipe already given in this blog)
Preparation
1. Prepare the dosa batter and keep aside to ferment (approx 6-7 hours).
2. Heat oil. Crackle mustard seeds. Add red chillies, urad dal, curry leaves. Stir and add onion, ginger and green chillies. Sauté on medium flame till the onions become light brown.
3. Add turmeric powder, chilli powder and pepper powder. Mix well.
4. Add the partially mashed beetroot, potatoes and carrots. Mix well and add salt and 1 cup of hot water. Mix and cook till it thickens. Remove from fire and keep aside.
5. Heat a tawa. Reduce to low flame. Pour the dosa batter. Spread it thinly. Sprinkle some ghee or oil. When the dosa becomes crispy spread some masala (approx 2 Tbsp) in one half of dosa and fold. Serve hot with sambar, chutney etc.
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